Hot Pot: A Cultural Melting Pot

Hot pot, or steamboat, is a dish that originated in China. It involves a heat source placed on the dining table that keeps a pot of soup stock simmering. Diners then dip an array of raw Chinese foodstuffs and ingredients into the broth to cook them. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, egg dumplings, tofu, and seafood.

Hot pot has been a part of Chinese culture for about two thousand years, with the first form of the dish appearing during the Shang and Zhou dynasties (approximately 1600-256 BC). The emergence of copper pots during the Three Kingdoms period (200-280 AD) is generally acknowledged as the origin of the hot pot.

Over time, hot pot spread throughout China and East Asia, developing regional variations with different ingredients and cooking methods. It is also popular in other Asian countries, including Japan, Korea, Taiwan, Cambodia, Thailand, and Vietnam, each of which has its own unique take on the dish.

Hot pot's Chinese origins

Hot pot, or "huǒguō" in Mandarin, is a dish that originated in China and has been well-known in the country for about two thousand years. The first form of hot pot is believed to have appeared during the Shang and Zhou dynasties (approximately 1600-256 BC), where diners among the nobility had personal pots made of bronze called "ran lu", consisting of a small stove with a small pot above burning charcoal.

The emergence of copper pots during the Three Kingdoms period (200-280 AD) is widely acknowledged as the origin of the hot pot. During the Northern and Southern Dynasties (420-589), people gradually used hot pots for cooking, mainly for chicken and duck. This period coincided with a global cooling period, making hot pot a popular meal due to the extremely cold temperatures.

Later, during the Yuan Dynasty established by the Mongols, beef and lamb were introduced to the hot pot, influencing the Northern Chinese style. Over time, hot pot spread throughout China, with each region adapting it to their local ingredients and tastes. For example, the Sichuan hot pot is known for its spicy and numbing taste, while the Northern styles tend to focus more on meat, especially mutton.

Hot pot became popular among Chinese emperors during the Qing Dynasty. The Qianlong Emperor, in particular, was very fond of hot pot and would eat it almost every meal. The dish has now become globally recognised, especially with the increasing number of Chinese immigrants entering the United States since the 1990s.

Regional variations in China

Hot pot, or huǒ guō (火锅), is a dish that encapsulates the communal dining ethos. It is an interactive and customisable meal where diners cook an array of thinly sliced raw ingredients in a single pot of seasoned broth.

There are as many variations of hot pot as there are households in China, but there are distinct regional styles. Here are some of the regional variations of hot pot in China:

Yunnan Hotpot

Yunnan hotpot is distinguished by its use of regional ingredients such as dried ham, mushrooms, and an abundance of fresh herbs and mint in the broth. It is also often spicy.

Guizhou Hotpot

This province's hotpot has a sour soup base enhanced with fish and tomatoes. The stock is used for cooking seafood as well as meat.

Jiangsu-Zhejiang Hotpot

Hotpots from the eastern coast around Shanghai have a delicate broth. This version is sometimes called the "flower hotpot" as the chicken stock is infused with chrysanthemum.

Hainan Hotpot

In tropical southern China, people enjoy a hotpot of chicken broth with coconut meat and milk. It is usually unspiced, and diners often drink the soup at the end of the meal. Lime juice is added to the dipping sauce.

Anhui Hotpot

Anhui made the bold claim a few years ago that it was the home of Chinese hotpot. The eastern province's hotpot is characterised by clean flavours and a simple pork and radish soup base.

Cantonese Hotpot

The Cantonese hotpot that most Hongkongers know and love offers a variety of seafood, meat, vegetables, tofu, dumplings, and meatballs, all cooked in a light broth. Some don't even consider Cantonese a hotpot style because it's so disparate and vague.

Beijing Hotpot

Beijing is the capital of Northern-style hotpot. The traditional copper volcano pot is its signature piece of equipment, but its key culinary feature is thinly sliced mutton.

Chongqing Hotpot

Chongqing hotpot is extremely popular, with an emphasis on spice. The dish is ubiquitous in the metropolis in western China, with one in six of all its restaurants serving this style of hotpot. It makes liberal use of tongue-tingling Sichuan peppercorns and spicy chillies. Premium butter or fat is added to the broth for richness.

Hot pot in Japan

Hot pot, or "nabe", is a quintessential part of Japanese home cooking. It is a one-pot dish that involves simmering different types of meat and vegetables in a flavourful broth. The hot pot is usually placed in the middle of the table, with a portable stove underneath to keep it simmering throughout the meal. The ingredients are cut into small pieces and are cooked in the broth.

There are many variations of Japanese hot pot, including sukiyaki, shabu-shabu, oden, and chankonabe. Sukiyaki is a popular style, particularly in winter, and is often cooked and served at the table. It typically features thinly sliced beef, vegetables, and tofu, cooked in a sweet soy-based broth. Shabu-shabu is another well-known variety, which is similar to sukiyaki but is cooked in a clay pot and sliced even more thinly. It is also less sweet than sukiyaki, with a light and savoury flavour.

Hot pot is a comforting and nourishing dish, perfect for warming up on cold winter nights. It is a simple and satisfying meal, often served with rice or noodles to finish.

Hot pot in Korea

Hot pot, or "steamboat", is a dish that involves keeping a pot of soup stock simmering and offering a variety of raw ingredients for diners to dip into the broth and cook. Hot pot is typically served without rice or noodles on the side.

In Korea, Jeongol or Jjigae can be compared to hot pot. Jeongol is made by putting meat, mushrooms, seafood, seasoning, and other ingredients into a stew pot, adding broth, and boiling it. Jeongol was originally a dish for upper-class Koreans and members of the royal court, as it contains a variety of expensive ingredients. Jeongol usually contains sliced beef or seafood, vegetables, mushrooms, and other seasonings, which are boiled with a small amount of broth in a jeongolteul (a pot used for cooking Jeongol). They may also include mandu (dumplings). Some Jeongol are spicy, containing added gochujang or chilli pepper powder.

One famous Korean Jeongol is Budae Jjigae, also known as Army Stew. It incorporates American-style processed food such as luncheon meat, ramen noodles, and sausage, as well as Korean kimchi. Another variety of Jeongol is Sinseollo, which was formerly served in the Korean royal court.

Jjigae is another category of Korean stew, similar to Jeongol, but with some key differences. While Jeongol usually contains a variety of main ingredients, Jjigae is generally made with only a single main ingredient, such as kimchi or tofu, and is named after that ingredient. Jjigae was a simpler dish for commoners. Examples of Jjigae include Kimchi Jjigae and Soondubu Jjigae (Spicy Soft Tofu Stew).

Korean-style hot pot can also be made in the style of Shabu-shabu, which is of Japanese origin. This involves cooking thinly sliced beef and vegetables in a sweet soy sauce-based broth.

Hot pot in other Asian countries

Hot pot has been adopted by several Asian countries outside of China, including Japan, Thailand, Vietnam, and Korea. Each country has developed its own unique version of the dish, incorporating different ingredients and dipping sauces to suit local tastes and traditions.

In Japan, hot pots are known as "nabemono", and there are several variations, including sukiyaki, yosenabe, shabu-shabu, oden, and chankonabe. Shabu-shabu, a popular variation, typically features thinly sliced beef and assorted vegetables cooked in a sweet soy sauce-based broth.

In Thailand, hot pot is called "Thai suki", and it differs from the Japanese variation. Thai suki offers a wide range of ingredients to choose from, and it is often served with a Thai-style dipping sauce made with chilli sauce, chilli, lime, and coriander leaves. Another variation is "mu kratha", which combines Korean barbecue with Thai suki.

Vietnamese cuisine has its own version of hot pot called "lau". There are several styles of "lau", including seafood-based, canh chua soup-base, and salted fish hot pot. Similar to the Thai variation, Vietnamese hot pot often showcases pungent flavours.

Korean hot pot, known as "jeongol" or "jjigae", also has multiple variations, such as "Budae-jjigae" and "Kimchi-jjigae". Jeongol typically includes meat, mushrooms, seafood, spicy soy paste, seasoning, and broth. It was traditionally a dish for the upper class and members of the royal court.

Hot pot has become a popular dining experience in these Asian countries, offering a communal and interactive dining experience where diners can customise their meal according to their preferences.

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